SPICED BEEF.—­Take a round of an ox; or young heifer, from 20 to 40 lbs.  Cut it neatly, so that the thin flank end can wrap nearly round.  Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two handfuls of common salt. mix them well together and rub it all over. the next day salt it well as for boiling.  Let it lie from two to three weeks, turning it every two or three days.  Take out of the pickle, and wipe it dry. then take cloves, mace, well powdered, a spoonful of gravy, and rub it well into the beef.  Roll it up as tightly as possible; skewer it, and tie it up tight.  Pour in the liquor till the meat is quite saturated, in which state it must be kept.

STEWED BEEF.—­Take five pounds of buttock, place it in a deep dish; half a pint of white wine vinegar, three bay leaves, two or three cloves, salt and pepper; turn it over twice the first day, and every morning after for a week or ten days.  Boil half a pound or a quarter of a pound of butter, and throw in two onions, chopped very small, four cloves, and some pepper-corns; stew five hours till tender and a nice light brown.

HOW TO BOIL TONGUE.—­If the tongue be a dry one, steep in water all night.  Boil it three hours.  If you prefer it hot, stick it with cloves.  Clear off the scum, and add savory herbs when it has boiled two hours; but this is optional.  Rub it over with the yolk of an egg; strew over it bread crumbs; baste it with butter; set it before the fire till it is of a light brown.  When you dish it up, pour a little brown gravy, or port wine sauce mixed the same way as for venison.  Lay slices of currant jelly around it.

HOW TO FRICASSEE TRIPE.—­Cut into small square pieces.  Put them into the stewpan with as much sherry as will cover them, with pepper, ginger, a blade of mace, sweet herbs and an onion.  Stew 15 minutes. take out the herbs and onion, and put in a little shred of parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream and a little butter, or yolk of an egg.  Garnish with lemon.

HOW TO FRY TRIPE.—­Cut the tripe into small square pieces; dip them in yolks of eggs, and fry them in good dripping, till nicely brown; take out and drain, and serve with plain melted butter.

VEAL CUTLETS, MAINTENON.—­Cut slices about three quarters of an inch thick, beat them with a rolling-pin, and wet them on both sides with egg; dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjoram, pepper, salt and a little nutmeg grated; then put them in papers folded over, and broil them; and serve with a boat of melted butter, with a little mushroom ketchup.

VEAL CUTLETS.—­Another way.—­Prepare as above, and fry them; lay into a dish, and keep them hot; dredge a little flour, and put a bit of butter into the pan; brown it, then pour some boiling water into it and boil quickly; season with pepper, salt and ketchup and pour over them.

ANOTHER WAY.—­Prepare as before, and dress the cutlets in a dutch oven; pour over them melted butter and mushrooms.